Here, where I live, mangoes are super popular.
My friends have been coming over all the time with cartons of mangoes so I’m sort of pressured to make good recipes with them, lol.
So, for this recipe, I’m going to use both – coconut and mango since Summer is approaching.
I love this recipe and it’s perfect for summer!
Just mix everything together, let it sit overnight, and wake up to a beautiful strawberry oat mixture in the morning.
These overnight oats are perfect for meal prep, don’t need any cooking, and can be scaled up easily if you want to prep a few jars ahead for the week.
Plus, with a few small tweaks, you can customize it to your dietary needs, making it dairy-free, gluten-free, or high in protein.
Let’s get to it!
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make it Even Better!
Use this organic canned coconut milk for an extra creamy texture.
These glass mason jars with lids are perfect for overnight oats and look cute in the fridge too:
Frozen mango chunks work great if fresh mango isn’t in season—just thaw them a bit first.
Stir in a tablespoon of protein powder or collagen if you want to boost the macros.
Want it sweeter? Swap the maple syrup or brown sugar to get a nice sweet taste.
Mango Coconut Overnight Oats
Course: Dessert, BreakfastDifficulty: Easy2
5
minutesIngredients
1 cup rolled oats
¾ cup canned coconut milk (full-fat or light)
¼ cup Greek yogurt or plant-based yogurt
1 tablespoon chia seeds
1 tablespoon maple syrup or honey
½ teaspoon vanilla extract
½ cup fresh mango cubes (plus more for topping)
2 tablespoons shredded coconut (toasted optional)
A tiny pinch of salt
Directions
- In a mixing bowl or jar, combine the oats, coconut milk, yogurt, chia seeds, maple syrup, vanilla, and a pinch of salt.
- Stir it well so everything’s evenly mixed — don’t skip the pinch of salt, it brings out the flavor!
- Fold in the mango cubes and shredded coconut. Cover and let it chill in the fridge overnight or for at least 4 hours.
- When you’re ready to eat, give it a quick stir and top with extra mango, a drizzle of maple syrup, or some toasted coconut if you’re feeling fancy.
- I personally love this when I’m too lazy to cook the next day.
Substitutions and Add-Ins:
No mango? Try chopped pineapple, kiwi, or even peaches.
Make it vegan by using coconut or almond yogurt instead of Greek yogurt.
Don’t like chia seeds? You can leave them out, or swap with flaxseed.
Want more protein? Add a scoop of vanilla protein powder or stir in a tablespoon of almond butter.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
These overnight oats have become a summer ritual in my kitchen — quick to make, totally customizable, and always delicious.
Whether you’re rushing out the door or eating breakfast in bed, it’s one of those meals that makes your morning feel a little more tropical.
I hope you love this oat recipe as much as I did.
Let me know if you try it with other fruits!
